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carrot cake horchata & regular horchata

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carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
Black walnut scoop and spoon: Polder’s Old World Market; vanilla extract: Oh, Ladycakes; ceramics: Speck & Stone, The Fortynine Studio, Akiko Graham via The-Commons; tea towel: Fog Linen.

So I’m pretty sure I never really knew what horchata was for the longest time.  It was just a drink that sounded vaguely delicious and that I suspected I was missing out on until I got distracted five seconds later. And then I came across these these dreamy cinnamon horchata popsicles last summer, I finally sat down and read Jonathan’s beguiling words about it — and it suddenly became one of those things that sounded so crazy delicious and ambrosial that I wondered what I was doing with my life that I hadn’t had it yet. If you’re vague on it like I was, it turns out horchata is a sweet, creamy drink made from (among other variations, depending on where it’s from) rice, almonds, and cinnamon, served chilled and over ice. The soaked rice and almonds produce a richly milky, opaque sip of heaven that’s still completely dairy-free, and with a touch of heat from the cinnamon, it’s kind of the only thing I want to drink all summer long.

In anticipation of the warmer weather that in theory will someday come, I gave homemade horchata a shot recently. Oh my gosh, it was so good. And so easy! It takes a little planning ahead, but the result is so very delicious. With Easter in a few weeks and spring in the air (kind of), I decided to try a little twist on traditional horchata and make a “carrot cake” version, because this time of year always has me thinking of carrot cake. When it comes to the real thing, this carrot cake is my favorite recipe, scaled down for two. But if you feel like sipping on a refreshing liquid version, this might do for a change. The carrot flavor is fairly subtle, but it adds a crisp lightness to the horchata that I liked, with some ginger for zest and nutmeg to add an round earthiness. I have to say, though, that the traditional horchata just has a dreamy quality that can’t be beat — so the recipe below has both for you to try as you please. Either way, I’m so excited to make this over and over in the future.

carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls
carrot cake horchata (& regular!) | two red bowls

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Carrot cake horchata (& regular horchata)

Print Recipe

Adapted from a variety of sources. Many recipes call for pulverizing the rice and cinnamon while dry, in a spice grinder or coffee grinder, then soaking the pulverized rice, cinnamon, and whole almonds overnight. I changed the steps slightly here to blend it with liquid, just because my blender is a little bit of a weakling and I didn’t have a spice grinder on hand.

Ingredients

Scale
  • for regular horchata:
  • 1/2 cup uncooked, long-grain white rice
  • 1 cup raw almonds
  • 1 cinnamon stick
  • 4 cups water, divided (3 cups hot, 1 cup cold)
  • 1/4 to 1/2 cup simple syrup, depending on your preference (see Notes below on how to make it from scratch; alternatively, use agave nectar)
  • for carrot cake horchata:
  • 1/2 cup grated carrot (increase to 1 cup for a stronger carrot flavor, or add 1/4 cup carrot juice in place of cold water the next day)
  • 1/8 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla extract

Instructions

  1. Blanch the almonds: Bring a pot of water to boil. Add the almonds and boil for about one minute, then drain and rinse with cold water. After blanching, the skins should slip off easily. Remove the skins and set aside. (Optional: If you like, you can lightly toast almonds in a saucepan over medium heat.)
  2. For regular horchata: Combine rice, almonds, and cinnamon with 3 cups hot water in a blender and blend on high until coarsely ground. (If you have a weaker blender, do not add the cinnamon stick until after blending.) Let stand overnight at room temperature, covered.
  3. For carrot cake horchata: Combine rice, almonds, cinnamon, carrot, nutmeg, and ginger with 3 cups hot water in a blender and blend on high until coarsely ground. (If you have a weaker blender, do not add the cinnamon stick until after blending.) Let stand overnight at room temperature, covered.
  4. The next day: Add one more cup of cold water and blend on your blender’s highest speed until completely smooth, anywhere from 1 to 4 minutes. Line a fine mesh sieve with three or four layers of cheesecloth. Pour the horchata mixture into the cheesecloth, let the liquid drain through, then gather up the edges of the cheesecloth to form a “pouch” and squeeze the remaining pulp to force out any remaining liquid. You can also use a nut milk bag (hehe) for this. Discard the leftover pulp (or see Notes below for possible uses).
  5. Finally, add the vanilla extract (if using) and stir to incorporate. Add simple syrup to sweeten it to your liking, then chill the mixture completely or serve over ice. It’s a good idea to add a little more syrup than you think you’d like, because the horchata will be diluted over ice. You can also cut the horchata with a bit more cold water — or even milk of your choice — if you find it too thick. Enjoy!

Notes

To make simple syrup, just (or, should we say, simply!) combine one part sugar and one part water in a small saucepan and simmer until the sugar dissolves, 2-3 minutes. Let cool and it’s ready to use! For 1/4 cup simple syrup, you’ll use about 3 tbsp sugar and 3 tbsp water.

For the leftover pulp, I thought the pulp from the plain horchata worked well in oatmeal (cooked with the oats) to add a little crunchy texture. I imagine the carrot horchata pulp would work to make a sort of “carrot cake” baked oatmeal, with raisins, walnuts, and some extra spices. I also imagine you could simmer the plain horchata pulp, congee-style, to make a rice porridge (though I don’t think I’d recommend that with the carrot one).

Reader Interactions

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  2. Rossi @ A Baking Girl

    Your pictures are also gorgeous, but these are just unbelievable! And seeing as I have a bit of an almond milk addiction, these drinks sound right up my alley. Love the idea of a carrot cake version!

    Reply

    • tworedbowls

      Oh my gosh, yes!! Almond milk is so, so good. I’ve seen versions of horchata that bump up the almonds to rice ratio even more — that sounds like it might be your speed! 🙂 Thank you so much for the kind words, Rossi!!

      Reply

  3. Betty | le Jus d'Orange

    Oh my god, Cynthia you out did yourself with this post!! Gorgeous photos – loving the white linen. I read your description of horchata over and over again – it does indeed sound delicious and ambrosial!!! Heading over to Jonathan’s website now to read more.

    One thing – I’m allergic to almonds :(. Think I can still make these without the almond addition?

    Reply

    • tworedbowls

      You definitely could!! I think there are a ton of horchata recipes out there without any almonds (in fact, Jonathan’s doesn’t have any, if I recall correctly) so you could give that a shot for sure. 🙂 Thanks so much for the sweet words, Betty!

      Reply

  4. themoonblushbaker

    Such a unique take on tradition, this is why I love your blog Cynthia! I never thought I would drinking carrot cake, not to mention it looks divine. Your photography skills capture every moment of creamy joy that this drink delivers from the process to the finished product.

    Reply

    • tworedbowls

      Aw, thank you so much, Belinda!!! I feel like I’m taking liberties with tradition a little bit, but it was fun 🙂 Thanks for always making me smile!

      Reply

  5. Kate

    We went to St. Lucia recently and when we arrived they handed us a glass of what they called ‘coconut horchata’. I don’t know if that’s just a caribbean thing, but it was sooo delicious and with the spices you mention – cinnamon and nutmeg. I love the idea of this carrot cake version – yum!

    Reply

    • tworedbowls

      Oh my GOSH coconut horchata!!!!! I’m obsessed!!! That sounds so, so ridiculously good — now I’m thinking I need to make more ASAP so that I can try that too. Thanks for clueing me in on this, I can’t wait to try it!

      Reply

  6. Abby @ The Frosted Vegan

    Oh my goodness, this looks insane and awesome! I didn’t really know what horchata was for the longest time either, but when I made some at home I KNEW it would be a favorite from there on out. As soon as the words ‘carrot cake’ caught my eye, I thought ‘Well duh, that would be amazing!’. Kudos to you sweet girl, another brilliant recipe and gorgeous photos, as usual!

    Reply

  9. Brooke Bass

    I love the addition of carrots for the season! Too fun. Also, I was singing this song in my head while I read this whole post and I feel like it’s the perfect soundtrack to accompany these lovely bright photos + write up. Just replace “in December” with “in the summer” 😉

    Reply

  12. sundiegoeats

    Horchata is amaaaazing, glad you got to try it out!

    Ummm next on the list, you can turn it into a slushie drink or a drink drink: Horchata Borracha (Drunk Horchata) usually with rum and a cinnamon sugar rim 😀

    Reply

    • tworedbowls

      Ooh, that is so good to know!! Once you commented I realized I wrote “traditional” but didn’t even fully know what “traditional” was! I love learning more about it — thank you so much, Amanda :):) and thank you for the kind words!

      Reply

  15. stephanie

    heehee i have the vampire weekend horchata song stuck in my head now 🙂
    to be honest, i haven’t tried horchata. i was always a little wary of it…but now that i know what it is i need to try some asap! especially a carrot cake version. amazing!!!! i love the way your mind works dear!

    Reply

  16. wallflourgirl

    Well that DOES clear things up! I’ve totally had horchata before and….would never be able to explain what it is to anyone. So at least now I have a fair shot at it, phew. And I would totally send you some warm weather from these parts because we could use a few degrees of coolness (it’s 90 degrees here!! what?!). Or I could just take a huge fat cup of this. That would be AWESOME right now!

    Reply

  17. Katie @ Butterlust

    OMG, this post is pure perfection. I adore Horchata, and living in Austin it’s pretty widely available which I take full advantage of. 🙂 My favorite shaved ice stand even has horchata as a flavor option and I swear I’ll never order another. And the flavors in carrot cake lend themselves perfectly for a fun little twist! LOVE LOVE LOVE! <– can I say that enough?

    Reply

  18. Pang @ circahappy

    I love the idea of ‘drinking cake’ anyway, so when I saw your post, I hopped over and studied hard on your recipe (harder than when I studied for school haha). This might be THE ONLY drink I ever need this Summer. <3 <3 <3

    Reply

  20. jaime : the briny

    cynthia, the photos in this post are the most gorgeous things ever. the colors. it’s like the warmest daydream on a cloud made of magical angel sand.

    and carrot cake horchata sounds so crazy clever i don’t even! love this and can’t wait to try it.

    Reply

  21. ellie | fit for the soul

    Mmmmm I must make this soon!!!! Horchata is definitely one of those drinks that I buy from time to time if there’s a really good, authentic kind available. I’m wondering what other sweetener one can use instead of simple syrup~I thought honey but then it’s too strong of a taste.

    Reply

    • tworedbowls

      Yay! I hope it lives up to the authentic ones if you try it. As for simple syrup, you could try agave nectar! It’s a bit sweeter than sugar, so you’d probably only need 3 tbsp or so.

      Reply

  22. Bea

    I’m looooooving it!Never have heard of it before but this is sounds like a life changing drink!Gorgeous photos as always Cynthia!

    Reply

  26. Cindy

    I am obsessed with horchata! The first time I ever had it was from a taqueria and I expected it to be thick and heavy, but it is surprisingly refreshing. I love your carrot cake take on it. So clever!

    Reply

  27. Jessie Snyder | Faring Well

    Oh man now you have me craving horchata! I’ve always wanted to make an ice cream version – I cannot even imagine how good your carrot cake flavor would be in ice cream form (!!!). These photos are absolutely stunning too! So so lovely and creative. And I loved your interview on Bloglovin by the way! Your sweet personality and sunshine-like demeanor totally shone through – so grateful for your presence in this blogging world!!

    Reply

  29. Tieghan

    I feel like I have wanted horchata forever, but just never thought I could do it or something. I don’t know, but OMG!! These look so amazing and of course I love your photos (and dishes!!)! I am heading to Florida for Easter so maybe I can try this there. Cannot wait!

    Reply

  30. egeedee

    It’s so very cool to see your photographs with a lighter background. I love it when they’re dark too but the colour palette just feels so much more inviting and suited to this post. Honestly, I have no idea what horchata is but now I feel like I need to do a lot of reading because these sound amazing! I also love how you incorporated carrot cake (!!) in this whole deal. Beautiful thought process…makes me so excited for future TRB posts!

    Reply

  31. Lily Diamond (@kaleandcaramel)

    Hi Cynthia! So first of all, as I’m new to your beautiful work, a general howdy and hello and interwebs happy dance. Second of all, getting to know your blog has been such a sumptuous pleasure over the past couple of days. I’m incredibly inspired by your styling and photography—your composition is exquisite. Dare I say AMBROSIAL??? Which brings me to my third point: Thank you for using the word ambrosial in this post. The divine spirits of horchata are raining infinite blessings upon you for it. And it just basically gives me all the feels.

    Reply

  33. Sini

    First of all: can I please live in these pics? That light, those colors… Did I already mention that gorgeous spring light? Yeah, looks and feels pretty amazing to me. And then to horchata. Although I’ve been reading quite a lot about this delicious drink, I still haven’t tried nor made any. I know, so sad! I’ve come across many different variations of this drink but carrot cake horchata? Sounds like a new favorite of mine.

    Sending you lots of x’s and o’s!

    Reply

  36. alanafixfeastflair

    I seriously LOVE this post. One, it’s beautiful (obvi). Two, I freakin’ love horchata. Like love love love it. Pretty much because I love cinnamon. But I totally love carrot cake too and never would have thought to pair the two together! You’re amazing and I’m so glad you shared this!!

    Reply

  37. Abby

    These photos are so, so stunning, Cynthia! I can’t get over their beauty. And carrot cake horchata?! What a creative (not to mention delicious) idea. Love!

    Reply

  38. Sophia

    I looooove Horchata – I think the only thing that got me through a rather busy summer at work a few years back were the daily mid-afternoon escapes to the Spanish deli down the street from my old office for an iced horchata latte (!) – if you haven’t tried that yet, it is delicious and so refreshing (even though horchata on its own is pretty much perfect already!).

    Intrigued by your carrot cake version – but then again, ‘carrot cake’ porridge works too so I see no reason why this should not be equally delicious!!

    Reply

  39. Jane Y.

    oh i was definitely vague on it! now i know 🙂 odd because i had many people in my life who enjoyed horchata. how did i never ask them exactly what it was?! and how did i never have it in my life?!

    Reply

  40. Laura {Lau Sunday cooks}

    Oh, Cynthia, your recipe has reminded me of when my dad used to bring me horchata from Valencia (Spain) and “fartons”, a typical sweet sponge cake from that area of Spain, to dunk with the horchata. So nice!

    Reply

  43. Jessica (Coco & Mingo)

    Omg what!! I have had horchata before, but the idea of horchata carrot cake makes my mouth water. I’ve only had horchata once before, so now this post has made me crave it once again…Also, I’m loving the new bright look of your photos!! Heart eyes for sure!! xoxoxo

    Reply

  50. Ana

    Hello!

    I’m from Valencia in Spain. Horchata is a traditional drink especifically from this region and is commonly made from March through to September. It is made from tiger nuts and water so basically what your are calling “horchata” really has nothing to do with the real deal.

    Your recipe sounds nice though but it is not horchata!!

    Reply

    • tworedbowls

      Hi Ana, thanks so much for your comment! I’ve loved hearing more about personal experiences with horchata through this post. From what I understand, and as the post and other commenters have noted, there are many, many different variations of horchata depending on where it is made (for instance, the version in Mexico, also called horchata, is made with rice). I chose to base my recipe on a version made with rice and almonds simply because I love both of those things. I’ll definitely have to try the Valencian version if I ever get my hands on any tiger nuts!

      And that said, carrot cake horchata definitely has nothing to do at all with the real deal! 😉 😉 I hope you’ll forgive my taking liberties with the drink! Thanks so much for commenting!

      Reply

  51. Laura

    Oh I love the pretty hue of your carrot cake version! And yes, ambrosial is the PERFECT word for horchata. I’m definitely guilty of adding splashes of cold-brewed coffee to mine too 😉 xo

    Reply

  52. Baking Magique

    I love to combine familiar recipes into a new exciting dish (or drink). This “mash-up” sounds wonderful and I love the photography! 🙂

    Reply

  53. Ashlae

    GRRRRRL. You make that vanilla look so dang good! Also, I figured I should probably tell you that this little corner of the interweb is my happy place. <3 Especially when it contains carrot cake horchata!!!!!!!!!!!

    PS – You handled that THIS IS NOT HORCHATA comment like a boss. 😉 xoxox

    Reply

  55. Lauren

    I too keep reading about horchata, I even know a song about it, but have never actually tasted it. Surely this post is a sign I need to make it!

    Reply

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